Art of manufacturing cereal beverages



' than one half of one RAYMOND S. HEUSER, OF EVANSTON, ILLINOIS.

ART OF MANUFACTURING CEREAL BEVERAGES.

1,390,711. No Drawing.

To all whom it may concern:

Be it known that I, RAYMOND S. Hansen, a citizen of the United States, residing at 929 Sheridan road, Evanston, in the county of Cook and State of Illinois, have invented a new and useful Im rovements'in the Art of Manufacturing ereal Beverages, of which the following is a specification.

The present invention relates to the manufacture of fermented beverages, such as fermented cereal beverages, and will be fully understood from the following description thereof.

In accordance with the present invention a fermented beverage, for example, a fermented cereal beverage is prepared either with its full alcohol contents, or in such manner as to have an alcohol content less per cent. In the case of a beverage containing its full or normal 1 alcoholic content, the usual brewing methods May 6, 1919, an

filtration.

. example, fifty for the manufacture of a beer, ale, stout, porter or other like cereal beverages prepared from malt or from mixtures of malt and other grains may be employed. Where a reduced alcohol content of the beverage is desired, it is preferred that a fully fermented beer or other cereal beverage be first produced, then dealcoholized, and finally a limited yeast fermentation produced therein as described in its reissue No. 14,889, the secondary fermentation being so conducted as to produce not more than one half of one per cent. of alcohol or such amount as may be desired in the final beverage.

After the fermentation of the beverage is completed, it may be permitted to stand to deposit sediment, yeast cells and the like, b

and may, if desired, be further clarified by beverage has. been effected, I add thereto a relatively small proportion of glycerin, for grams of glycerin per barrel of the beverage. The beverage is then stirred in orderthat the glycerin added may be thoroughly admixed therewith. J may likewise add glycerin in the manner described to concentrated cereal beverage extracts and the like.

Asa result of the addition of the glycerin, have discovered that the physical characteristics of the beverage, and more particularly its clearness or brilllancy are greatly Specification of Letters Patent.

not intend, however, (prior Patent No. 1,302,551, I

After the clarification of the.

Patented Sept. 13, 1921.

Application filed August 2, 1920. Serial N0. 400,57d.

improved. The addition of the glycerin likewise renders the beverage more stable and reduces or prevents the formation of sediment on agitation of the beverage and on filling. The addition of the glycerin likewise improves the palatability and body of the beverage.

After the addition of the glycerin the beverage may be again filtered to perfect brllliancy, idesired, carbonated, bottled and pasteurized or otherwise packaged in accordance with the usual practice.

If desired, the glycerin may be added to the beverage before clarification. It is found that in such case, however, the use of larger amounts of glycerin is necessary. The glycerin used should be pure, that is, it should be free from fatty acids, the addition of Wll1Ch to a beverage of the character described reduces or completely prevents foam production; It is my belief that the action of the glycerin in increasing the brilliancy of the beverage and also its stability is largely due to the capacity of the glycerin of bringing into solution the resinous matemale of thebeverage and likewise the complex tannates resulting from the action of the tannic acids of the hops upon the nitrogenous compounds in the beverage. I do that the theory which to the action of the glypecific details of the exhave expressed-as cerm, nor that the s ample of my invention which I have given,

shallbe' regarded as limitations upon the scope of the invention.

I claim:

1. The process of improving the physical and beverage characteristics of fermented everages which consists thereto.

2. The process of improving the physical and beverage characteristics of fermented cereal beverages which consists in clarifying the beverage and subsequently adding glycerin thereto.

3. The process of producing low alcoholic fermented cereal beverages which consists in boiling an alcoholic beer, to eliminate the alcohol therefrom, producing a secondary fermentation therein with the production of less than one-half per cent of alcohol, filtering and adding glycerin thereto in the. proportion of fifty ms er barrel.

nfii Mo n s. HEUSER.

in adding glycerin lot 

